Cooking Instructions
1.
In a saucepan, heat the
Milk (3 cups)
until shimmering and remove from heat and set aside. Melt the
Butter (1/3 cup)
in another pot until it turns to a light brown color. Remove from heat and set aside to cool slightly.
2.
Mix the
Eggland's Best Classic Eggs (6)
,
All-Purpose Flour (1 1/2 cups)
,
Granulated Sugar (1/3 cup)
, and
Salt (1 pinch)
at a low speed in a stand mixer.
3.
Slowly add in the melted butter and milk and mix until all are combined. Put the batter in an airtight container and refrigerate overnight.
4.
Cut the the
Vanilla Bean Pod (1)
in half and scrape the vanilla seeds out. Place them into the
Milk (1 cup)
. Heat the milk until shimmering and remove from the heat. Cover and let sit for 10 minutes to infuse with vanilla flavor.
5.
Sift the
Corn Starch (1 1/2 Tbsp)
and mix with the
Granulated Sugar (4 Tbsp)
. Mix with the yolks of the
Eggland's Best Classic Eggs (3)
and whisk lightly until all the sugar and cornstarch have been dissolved and combined with the yolks.
6.
Slowly pour the milk into eggs yolk mixture and keep stirring. Filter and pour the mixture back into the pot and place over medium heat.
7.
Keep stirring until the mixture thickens. Transfer the pastry crème into a bowl and quickly mix with the
Butter (2 Tbsp)
until all combined. Refrigerate the pastry cream overnight.
8.
Whip the
Heavy Cream (2 cups)
with
Powdered Confectioners Sugar (2 Tbsp)
until it has firm peaks and holds firmly to the whisk.
9.
Fold in a 1/3 of the whipped cream into the pastry cream and continue adding a 1/3 at a time until all the whipped cream has been folded in.
10.
Use a flat pan and place over medium heat. Add
Canola Oil (as needed)
and use a brush to evenly spread around the pan. Use a big spoon and add some crepe batter to the pan. Quickly turn the pan clockwise until the batter spreads out evenly.
11.
Cook about 1 minute or until the bottom of the crepe is lightly browned. Flip the crepe over and continue to cook for another 30 seconds.
12.
Prepared 2 plates. One plate is for the crepes to cool down, and the other is to stack up the cooled crepes. Cover the cooled crepes with parchment paper to avoid drying out. Continue until all the crepe batter is finished.
13.
First choose the most perfect crepe and set aside to top the cake. Place 1 crepe on the plate, spoon approximately 2 tablespoon of pastry cream filling in the middle and spread evenly over the crepe.
14.
Repeat the previous step until you reach the last crepe. Refrigerate for 2 hours to allow the pastry cream to become firm.
